Best Desserts
While the kitchen can be uneven at Textile, one thing here is always phenomenal: dessert. Under the direction of young pastry chef Plinio Sandalio, the whimsical and utterly beguiling desserts at Textile satisfy a range of palates, from the traditional (a bold chocolate torchon) to the adventurous (sweet potato beignets with bacon ice cream, or pound cake with apple butter and blue cheese ice cream). Sandalio does double duty as the pastry chef at Gravitas (both are owned by Textile's chef, Scott Tycer), but it's his inventive work at Textile that outshines the desserts at any other restaurant in Houston. He's currently experimenting with Pisco sours lined with Pop Rocks and a fried chicken ice cream made with roasted chicken bone stock and Guajillo honey, a dish that's at once savory, sweet and staggeringly delicious.
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